Raw Ingredients In The Processed Foods: The Influence Of Agricultural Principles And Practices - Springett Mark B. | Libro Springer 10/2000 - HOEPLI.it


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springett mark b. - raw ingredients in the processed foods: the influence of agricultural principles and practices

Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices THE INFLUENCE OF AGRICULTURAL PRINCIPLES AND PRACTICE




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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

Springer

Pubblicazione: 10/2000
Edizione: 2001





Sommario

The Influence Of Primary Agriculture On The Quality Of Meat -Oils and Fats in the Food Industry. The Influence of Raw Materials on the Quality of Processed Vegetables -Factors Effecting the Processing of Red Fruits. Effect of Agromonic Factors on Grape Quality for Wine Production. Control of Milk Composition in Relation to the Quality of Dairy Products. Measurement of Quality and Quality Control




Trama

The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients.







Altre Informazioni

ISBN:

9780834217690

Condizione: Nuovo
Dimensioni: 229 x 152 mm Ø 1170 gr
Formato: Copertina rigida
Pagine Arabe: 216
Pagine Romane: xii






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